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Wednesday, March 11, 2015

Chipotle Sweet Potato Soup

Even here in sunny San Diego we sometimes need a "warm you to your bones" winter soup. Hot and steamy, this particular soup also adds a spicy kick to heat you up just that much more.Join me today as we bring you our latest submission to the Blogger C.L.U.E Society and make our way back to Colorado to Lea Ann at Cooking on the Ranch with Western Flair and Rocky Mountain Air!

Lea Ann brings fabulous recipes with a little something for everyone, and it didn't take me long to find a recipe fitting for our C.L.U.E March assignment - potatoes. And does Lea Ann have some awesome potato recipes on her blog! How about Potatoes Cooked in Banana Leaves? Or the one that totally caught my eye, Twice Baked Potatoes with Poached Eggs?

Filled with sweet potatoes, onions and apples, this soup receives a spicy kick from a spoonful of adobo, and then cools down with a drizzle of creamy coconut milk. Spiced with ginger and a touch of my new favorite spice, turmeric, the soup bursts with flavors and warms you to your toes simply from the scent alone.

So here's hoping that your winter weather is turning as snow drifts away into warmer breezes and spring flowers. But if you still need a warm up, this soup has your name all over it.

Chipotle Sweet Potato SoupBright with ginger and chipotle flavors, this soup recipe is a keeper! My husband finished the last bowl and promptly asked, "So... when are you making this one again?". It was love at first scent. Thanks Lea Ann!Adapted from Cooking on the RanchPrinter Friendly1 Tbs oil or butter (we used Avocado Oil - I love Chosen Foods brand)1 1/2 cups chopped yellow onion2 granny smith apples, peeled, cored and cut into 1-inch dice1 large clove of garlic, finely diced1 tsp fresh ginger, finely diced1 tsp fresh turmeric root, finely diced (optional - not in original recipe)1 Tbs adobo sauce from a can of chipotle chilis (more if desired!)4 cups broth (we used 2 cups vegetable)1 cup water (I used 2 cups)1 1/2 lbs sweet potatoes, peeled and cut into about 1-inch dicesalt to tastefreshly ground pepper Peppitascoconut milk (I used light from Trader Joe's)lime wedges

Place a large saucepan over medium heat on the stove. Once hot, add the oil or butter. Stir to coat the pan. Add the onion and cook until tender and translucent, 4-6 minutes. Add apples, garlic, ginger, turmeric if using and chipotle sauce. Stir to combine.

Add the broth, water and sweet potatoes, then increase heat to high and bring soup to a simmer. Reduce heat to medium and simmer until the vegetables are tender, about 20-30 minutes.

Puree soup either with an immersion blender or in a blender or food processor to desired smoothness (I like mine with a little chunk left in it). Taste and adjust seasonings.

Ladle soup into serving bowls and drizzle with coconut milk. Garnish with a sprinkle of cilantro and a few pepitas and freshly ground pepper. Serve with lime wedges.

I absolutely love the sound of this, Kim - my favourite kind of ingredients are in there and it's definitely warming to the cockles! I'm the biggest soup fan ever and so this is perfect for any weather! I only recently found out about pepitas - here we just call them Graines de Courges and so I hadn't even bothered to find out. Been putting it in breakfast cereal but lovely idea as a soup garnish!